Healthy Pumpkin Chocolate Chip Cookies Recipe
If you’re looking for a treat that checks every box—comforting, wholesome, and incredibly satisfying—these Healthy Pumpkin Chocolate Chip Cookies are destined to become your new go-to recipe. Imagine the warm flavors of pumpkin and cozy spices mingling with rich dark chocolate, all wrapped up in a soft, cake-like cookie that’s perfect for a fall afternoon or anytime you want a feel-good snack. Every bite delivers that beloved pumpkin-chocolate combo, but with a healthier spin that’ll make your sweet tooth and your heart happy.
Ingredients You’ll Need
Let’s talk about how the magic happens. The ingredients for these Healthy Pumpkin Chocolate Chip Cookies are simple but powerful, each one bringing something special to the table. You’ll love how they come together to create a cookie that’s soft, flavorful, and just the right amount of sweet.
- Pumpkin Puree: Adds moisture, vibrant color, and a subtle earthy sweetness that pairs perfectly with chocolate chips.
- Coconut Oil: Keeps these cookies tender and moist, with a hint of richness that lets the other flavors shine through.
- Maple Syrup: Naturally sweetens the cookies and brings a lovely depth of flavor you just don’t get from regular sugar.
- Egg: Binds everything together and gives the cookies a light, cake-like texture.
- Vanilla Extract: Enhances all the warm, cozy flavors and rounds out the taste beautifully.
- Whole Wheat Flour: Adds fiber and a nutty undertone, making these cookies more wholesome than your average treat.
- Baking Soda and Baking Powder: Ensure your cookies rise just right for that perfect pillowy texture.
- Cinnamon and Nutmeg: Infuse the cookies with classic pumpkin spice notes for that unmistakable autumn vibe.
- Salt: Brings all the flavors together and balances out the sweetness.
- Dark Chocolate Chips: Give each bite a burst of gooey, melty chocolate—absolutely essential!
How to Make Healthy Pumpkin Chocolate Chip Cookies
Step 1: Prep Your Baking Sheet & Oven
First things first—preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep your cookies from sticking and to make cleanup a breeze. This step sets you up for cookie success from the very start.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the pumpkin puree, melted (and slightly cooled) coconut oil, maple syrup, egg, and vanilla extract. Take a moment to appreciate how these ingredients come together—the coconut oil makes everything silky, while the pumpkin keeps it all light and moist.
Step 3: Combine Dry Ingredients
Grab a separate bowl and stir together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Mixing the dry ingredients first ensures your spices and leaveners are evenly distributed, so you don’t end up with a pocket of cinnamon or a mound of baking soda in your finished cookies.
Step 4: Make the Dough
Add the dry mixture to your wet ingredients and stir until just combined—don’t overmix! The goal is a tender, soft cookie, and a light hand is key. Once the batter comes together, fold in those luscious dark chocolate chips for the ultimate finishing touch.
Step 5: Shape and Bake
Scoop tablespoon-sized portions of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. Gently flatten each mound—these cookies won’t spread much on their own. Pop them in the oven and bake for 10–12 minutes, until the edges are lightly golden and the centers are set. Let them cool on the pan for 5 minutes before transferring to a wire rack to finish cooling completely. Trust me, the wait is worth it!
How to Serve Healthy Pumpkin Chocolate Chip Cookies
Garnishes
For an extra-special touch, sprinkle a pinch of flaky sea salt or a few extra chocolate chips on top right after baking. You can also dust them with a little cinnamon or drizzle with a thin line of melted dark chocolate—so simple, but it makes these Healthy Pumpkin Chocolate Chip Cookies look bakery-worthy.
Side Dishes
Pair your cookies with a cozy mug of chai tea, a glass of cold almond milk, or even a pumpkin spice latte for the ultimate autumn treat. If you want to keep the healthy theme going, serve them alongside fresh apple slices or a bowl of Greek yogurt with a drizzle of honey.
Creative Ways to Present
Stack these cookies in a rustic tin lined with parchment for a homemade gift, or arrange them on a pretty platter with mini pumpkins and cinnamon sticks for a festive dessert table. For a fun twist, sandwich a scoop of vanilla frozen yogurt between two cookies for a healthy pumpkin chocolate chip ice cream sandwich!
Make Ahead and Storage
Storing Leftovers
Healthy Pumpkin Chocolate Chip Cookies stay soft and fresh for up to four days when stored in an airtight container at room temperature. If you want to keep them even longer, read on for freezing tips!
Freezing
These cookies freeze beautifully. Once completely cooled, place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer-safe bag or container. They’ll keep for up to three months, making it easy to enjoy a homemade treat anytime you crave one.
Reheating
If you like your cookies warm and gooey, just pop a frozen or room-temperature cookie in the microwave for about 10 seconds. The chocolate chips will get melty again, and the cookie will taste like it just came out of the oven!
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just be sure to cook and puree your pumpkin until it’s nice and smooth, and blot away any excess moisture with a paper towel. This helps keep the dough from getting too wet.
Are these cookies gluten-free?
As written, this recipe uses whole wheat flour, so it’s not gluten-free. However, you can substitute a 1:1 gluten-free baking flour blend—just make sure it contains xanthan gum for best results.
What can I use instead of coconut oil?
Melted unsalted butter or a light olive oil will work well in place of coconut oil. Each will give a slightly different flavor, but the cookies will still be delicious and tender.
How do I make these vegan?
Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes) and use dairy-free chocolate chips. You’ll have Healthy Pumpkin Chocolate Chip Cookies that everyone can enjoy!
Can I add nuts or other mix-ins?
Definitely! Chopped walnuts, pecans, or even dried cranberries make fantastic additions for extra crunch and flavor. Just fold them in with the chocolate chips and bake as usual.
Final Thoughts
There’s something special about baking a batch of Healthy Pumpkin Chocolate Chip Cookies—whether you share them with friends or savor one with your afternoon coffee. These cookies are proof that a healthier treat can still be soft, chocolatey, and full of flavor. Give them a try and see just how quickly they disappear!
Print
Healthy Pumpkin Chocolate Chip Cookies Recipe
- Total Time: 22 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These Healthy Pumpkin Chocolate Chip Cookies are a delicious and wholesome treat perfect for fall. Made with nutrient-rich canned pumpkin puree and whole wheat flour, they offer a soft, cake-like texture with the perfect balance of warm spices and dark chocolate chips. Sweetened naturally with maple syrup and infused with cinnamon and nutmeg, these cookies are an ideal guilt-free dessert or snack for the whole family.
Ingredients
Wet Ingredients
- 1/2 cup canned pumpkin puree
- 1/4 cup coconut oil, melted and cooled
- 1/3 cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Add-ins
- 1/2 cup dark chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large bowl, whisk together the canned pumpkin puree, melted and cooled coconut oil, maple syrup, egg, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, sift together the whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, and salt to evenly distribute the leavening agents and spices.
- Incorporate Dry into Wet: Add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing which can make the cookies tough.
- Add Chocolate Chips: Fold in the dark chocolate chips evenly throughout the dough for pockets of rich, melty chocolate in every bite.
- Form Cookies: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Gently flatten each cookie slightly with your fingers or the back of a spoon.
- Bake: Bake the cookies for 10–12 minutes or until the edges are lightly golden and the centers are set, indicating they are cooked through but still soft.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- These cookies have a soft, cake-like texture that is different from traditional crisp cookies.
- For additional texture and flavor, consider folding in chopped walnuts or pecans.
- Store cookies in an airtight container at room temperature for up to 4 days.
- To prolong freshness, cookies can be frozen for longer storage; thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg
